Potato, Green Bean and Spinach Salad
Published January 5, 2010
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 small garlic clove, green shoot removed, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach
Nutritional analysis per serving
27 grams carbs; 14 milligrams cholesterol; 322 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 5 grams fiber; 611 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
- Step 2
When the potatoes are tender, remove from the heat and toss at once with ¼ cup of the dressing, the onion, herbs, and salt and pepper to taste.
- Step 3
Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.
Advance preparation: You can prepare everything several hours ahead. Reverse the order of preparation if you want the potatoes to be warm, steaming them at the last minute.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I served this without the spinach, as I was also serving asparagus. The flavors are delish! I dumped the just-steamed potatoes onto a baking sheet to cool so the excess water would evaporate. That allowed the dressing to cling really well. And I used regular good yellow mustard vs. Dijon to accommodate some younger taste buds; sour cream vs. yogurt because I had it on hand. I'll definitely be making this again.
This had too much potatoes in it for our liking, even though I reduced the amount of potatoes. Potatoes need more seasoning in addition to the dressing. A little crumbled bacon would be great but negate the vegan aspect!
I added a handful of lentils to the potato step for some added fiber and protein. I also used a tablespoon of water instead of the full amount of olive oil to lower the fat content. Finally, I added a 1/2 cup or so of cooked beets I had on hand which added a nice sweetness. The dressing isn't too complicated but has great flavor.
Dietary restrictions meant no onion or garlic and no yogurt or feta. Subbed tahini for yogurt and Parmesan for feta. Used parsley. Delicious, will make this again.
Have made this a few times. This time I didn’t have any spinach and I think I like it better without. Fresh beans from the garden and the potatoes seem like plenty to me. And any yogurt works, not just low-fat.
Really excellent. I only had half the spinach so used up the rest of the salad greens I had, and they worked perfectly. Definitely will make again.